Chemistry Reference
In-Depth Information
caramel.Itworksverywellinparticularbreadsasayeastfoodsourceandasaliquidorpowdered
lightsweetener(approximately65%assweetassugar)inmanyfoodanddrinkproducts.
6.1.8 Brown rice Syrup
BRSisanaturalsweetenersimilartohoneyinconsistencyandcanreadilysubstituteforhoneyin
manyfoodanddrinkformulations.Itcanalsosubstitute—1.3partsBRSforoneparttablesugar—in
bakedfoodformulations,aslongasbakingsodaisalsoaddedfortheacidicadjustmentoftheproduct.
The production involves converting brown rice starch through fermentation into maltose, a
disaccharideconsistingoftwounitsofglucose,andisapproximatelyhalfassweetastablesugar.
ThemostcommonapplicationofBRSisinbakedfoodsintendedtohaveahardorcrispytexture
andauniquecaramel-likelavor,suchasgranolabarsandcookies.
6.1.9 Fruit Juice Syrup
Anothersyrupintheliquidsweetenercategorycomesfromfruitjuices.Differentgenusesand
plantspeciesenablesyrupmanufacturerstoproduceanarrayofsyrupwithdifferentlavorproiles.
Oneofthelatestarrivalsoffruitsyrupisproducedfromthesapdevelopedintheheartofthe
blueagavecactusbycrushingtheplant,extractingthesyrupinrawform,andilteringandheatingit
untiltherawsugarsarebrokendowntofructose.Then,theliquidiseitherfurtherreinedtoproduce
apale,amber-coloredsyruporbottledasisinitsdark(chestnut)color(Ashurst2005).
Agavesyrupappearsasagoldensyrupcomposedof90%fructoseand10%glucose,containing25%
waterandmakingit1.5timessweeterthantablesugar.Recently,ithasbeenusedassweetener,andits
increasedpopularityisaresultofitslowglycemicquality.Agavesyrupthatis25%lessthansugarcan
besubstitutedinmostbakedgoods,resultinginmoistureretentionpropertiessimilartothoseofhoney.
Ingeneral,thesetypesofsyruparemadebyheatingfruitjuices(waterremoving),treatingthem
withenzymes,iltering(tostripallcolorandlavor),andconcentratingthemtothedesiredinal
products.Amongvariousfruits,grapes,andpearsaretheprimarysourcesoffruitjuiceconcen-
trates(syrups)usedassugarreplacementinfoodandbeverageproducts.
6.2 GLUCOSe aND FrUCtOSe SYrUp
6.2.1 Syrup Nomenclature
The term “syrup” comes from the ancient languages of Latin,
siropus
, and Persian,
sharab
,
anditcanbedescribedasaviscousliquidconsistingofadissolvedsugar-watersolutionwithlittle
tendencytowardcrystallization.Multiplehydrogenbondsbetweensugarandwaterareresponsible
for the viscous consistency of the solution, which should not be close to a supersaturation point
(65%-67%byweight).Mosttypesofsyrupareusuallysugar-watersolutionsandarepreparedby
solubilizingofsugaringredientstopuriiedwater,mixingwithorwithoutheating,andstraining.
6.2.2 Deinition, production, and Classiication
Glucosesyrupismainlyasolutionofmonosaccharides,whichareproducedenzymaticallyfrom
cornstarchwithasolidcontentdependedtothedextroseequivalent(DE)andsolidcontentaccord-
ingtotheproposedsyruptype.
Fructosesyrupisproducedfromglucosesyrupthroughpartialisomerization.Forglucoseand
fructose syrup, corn (maize) starch is the most common raw material used in the United States,
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